WHITE CHOCOLATE-RASPBERRY SLICES

By Diherbert

Pretty cookies for Holidays and my kids' favorite. I got this from Sunset Magazine a few years ago and make them every Christmas. They won a blue ribbon somewhere in Calif. I always double the recipe.

Ingredients

• 1/2 C. Butter, room temp.
• 1/4 C. sugar
• 1 tsp vanilla
• 1 1/4 C. all-purpose flour
• 1/4 C. raspberry jam or jelly
• 2 oz white chocolate, chopped

Preparation

Step 1

Beat butter, sugar and vanilla until smooth. Stir in flour, then beat until dough comes together. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-in-long rope about 1 in thick. Place ropes 3 inches apart on a buttered 12X15 in baking sheet. Press your finger into dough to make ½ in-wide indentations at 1 in intervals along each rope. Spoon ¼ tsp jam into each indentation. Bake ropes in a 350F oven until edges are lightly browned, 12 to 15 min. Let cool on baking sheet. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hr, then cut each rope diagonally into 12 slices.